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Recipe Tags:

Slow-Cooker Time: Low 4 to 5 hours

Preparation Time:

Servings: 4

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Ingredients

  • 1-1/2 lb (750 g) boneless skinless Ontario Chicken Thighs, cut into chunks
  • 1 Ontario Onion, chopped
  • 1 Ontario Greenhouse Sweet Red Pepper, chopped
  • 1 Ontario Sweet Potato, peeled and cut into 1/2-inch (1 cm) cubes
  • 1 clove Ontario Garlic, minced
  • 1 tbsp (15 mL) minced fresh gingerroot
  • 1/2 cup (125 mL) coconut milk
  • 1/4 cup (50 mL) smooth peanut butter
  • 2 tbsp (25 mL) each Thai red curry paste, soy sauce and fresh lime juice
  • 1/2 tsp (2 mL) salt
  • Cooked rice noodles or rice
  • Fresh Ontario Coriander Leaves
  • Chopped Ontario Peanuts
  • Lime wedges

Instructions

Place chicken, onion, red pepper, sweet potato, ginger and garlic in slow-cooker.

In medium bowl, with a fork, stir together coconut milk, peanut butter, red curry paste, soy sauce, lime juice and salt until smooth. Pour over chicken; cover and cook on Low for 4 to 5 hours or until chicken and vegetables are tender.

Spoon over noodles and sprinkle with coriander leaves and peanuts. Serve with lime wedges.

Nutritional information

  • PROTEIN: 44 grams
  • FAT: 20 grams
  • CARBOHYDRATE: 26 grams
  • CALORIES: 469
  • FIBRE: 4 grams
  • SODIUM: 1080 mg